Thursday, November 24, 2016

咖啡朗姆核桃马芬 Coffee Rum Walnut Muffins

Sharing another yummy rich coffee liquored cake recipe adapted from Carol Hu's "The First Book of Baking for Beginners". This is one of the best reference baking books which helped me a lot when I first went into baking 4 years ago. All her books are packed with lots of practical recipes with step by step pictorial illustrations with high success rates. 

Coffee Rum Walnut Muffins

Ingredients 材料
100g Walnuts 核桃

125ml Milk 鲜奶
4 Tsp Instant Coffee Granules 即溶咖啡粉

200g Butter 奶油 (softened to room temp 室温回温)
160g Castor Sugar 细砂糖
5 Large Eggs 大鸡蛋 (room temp 室温)
2 Tsp Rum 朗姆酒
250g Cake Flour 低筋面粉
1.5 Tsp Baking Powder 泡打粉

Directions 步骤

Lightly toast the walnuts (A) at 150C degrees for 7-8 mins until crispy. Allow to cool before chopping to smaller bits. Set aside.

Heat up milk (B) in the microwave oven for a minute. Stir in instant coffee (B) until dissolves. Set aside to cool before using.

Combine cake flour and baking powder (C) together into a bowl. Sift and set aside.

Preheat oven to 170C degrees.

Cream butter together with castor sugar using an electrical mixer until pale and fluffy. 

Add beaten eggs (C) in 4-5 additions until fully incorporated.

Add rum and mix till combined.

Alternate between adding sifted flour mixture and coffee mixture into the butter eggs mixture in 2 additions until incorporated.

Fold in 3/4 of the chopped walnuts (A) to combine. 

Spoon batter into the prepared cupcake liners till 3/4 full.

Sprinkle the balance 1/4 walnuts onto the surface of the cake batter.

Bake in the middle rack of a preheated oven at 170C degrees for 10 mins then reduced to 160C degrees for another 10 mins until the skewer inserted comes out clean. 

Allow the cakes to cool on the cooling rack before serving.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog

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